Thursday, 11 April 2019

Celebrating life: baked trout with wild garlic salsa verde



Hello everyone! It’s been a long time, right? So much has happened since my last post in September last year. Amongst many things, I took up a diploma course in Gastronomy and Nutrition at Le Cordon Bleu; started volunteering at Reffetorio Felix, where we cook for people in need, I’ve been cooking in different kitchens, and finally, I ran a workshop on Mediterranean diet organised by Oliveology, at Borough Market, last month.

I was very hungry to learn and to test new recipes. I was keen to research the traditional way of cooking in Mediterranean countries. Unfortunately, in the beginning of March, I received some bad news from Brazil: a family member was hospitalized in serious condition, fighting for his life. It’s been nearly two months and only last weekend better news arrived. Thank goodness things are looking a lot more positive now.

People have different ways to deal with sadness and stress. Some take refuge in food, others lose their appetite, some people work like mad, others want to sleep all the time etc. I am the kind of person who loses my appetite and the drive. Somehow, I disconnected from things that usually give me immense pleasure: in this case, to write and to cook.

These days there is huge pressure to be present on social media, no matter what. But I just didn’t feel like testing new recipes to post. All I could do was the work for others. I used the time that was left for myself to escape the “noise” out there.

I’ve decided that I will feed my blog posts monthly and will share recipes, news and other content weekly at my Instagram @margots.kitchen

Anyway, I am glad to say that since the good news from the family has been more constant, I’m regaining my appetite and I’m back in my kitchen, cooking new recipes to share with you. This one was prompted by a present from my friend and neighbour Alistair: a beautiful trout he and his son Max caught from Albury Estate Fisheries. The combination of fish and seasonal wild garlic transported me to a sun kissed place, celebrating life. Here is for you to have a go before the end of the wild garlic season. 



Trout ready to be baked with wild garlic salsa, lemon slices and herbs.

Oven-baked trout with wild garlic salsa and lemon slices


Ingredients 

 
For the wild garlic salsa


50g wild garlic leaves
6 fresh basil leaves
6 fresh mint leaves
2 teaspoons capers
4 anchovies in olive oil, chopped
50ml olive oil
1 lemon, juice and zest
sea salt and pepper, to taste

For the fish

1 trout, gutted and descaled
1 unwaxed organic lemon
a bunch of coriander leaves
sea salt and pepper

Method

Pre-heat oven to 180C (160C fan).

Put all the ingredients for the wild garlic salsa in a food processor and blend. Reserve.

Place a parchment paper in a flat baking tray. Place trout on it and coat the fish with a little bit of olive oil. Season the inside and outside of the fish with salt and about 1 tablespoon of the wild garlic salsa. Stuff the fish with the coriander, lemon wedges and black pepper. Place some lemon slices over the top.

Bake the fish in the pre-heated oven for approximately 15-20 mins or until it is cooked and flaky.

When the fish is ready, remove it from the oven. Serve it along with the salsa.


Enjoy!
 

A healthy note: Trout is a great source of protein, omega 3 (the essential fatty acid that is good for your heart), calcium, phosphorus, iodine, vitamins A, B-complex and D. Studies have shown that oily fish like trout may reduce and prevent the development of cardiovascular diseases. 

Wild Garlic (Allium ursinum): also known as Ramsons or Bear’s garlic. Wild garlic has similar health benefits to the cultivated garlic. It is very good for your digestive system, immune system and the cardiovascular system. It can help to control blood pressure and blood cholesterol levels, reducing blood stickiness. Wild garlic has antibacterial, antifungal and antioxidant properties. It also prevents colds and flus. Wild garlic is known to ease stomach pain and acts as a digestive tonic.
 

Till next month!
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